| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Boiling water |
| 1/2 |
c |
Sliced scallions |
| 1 |
tb |
Sesame oil |
| 1/2 |
c |
Canola oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Ginger Dipping Sauce |
|
|
=== GINGER DIPPING SAUCE === |
| 1/4 |
c |
Thin soy sauce |
| 1/4 |
c |
Chinese chinkiang vinegar |
| 1/4 |
c |
Sliced scallions |
| 1 |
ts |
Minced ginger |
| 1 |
ts |
Red pepper flakes |
| 1 |
ts |
Sugar |
INSTRUCTIONS
In a bowl, sift flour. Slowly add water in a steady stream while mixing
with a wooden spoon. Keep adding water until a ball is formed. With the
same procedure, one can use a food processor with a metal blade. Let ball
of dough relax for about 30 minutes and cover with damp cloth. On a floured
surface, roll out dough into a thin rectangle. Brush on oil mixture, cover
with scallion and season with salt and pepper. Carefully roll dough like a
sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a
spiral out of this and roll again and flatten to achieve a 5- to 6-inch
pancake. In a hot non-stick pan, coat with canola oil and pan sear both
sides until golden brown. Cut into wedges and serve immediately with
dipping sauce. GINGER DIPPING SAUCE: Combine all ingredients. This recipe
yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A03)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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